Lemony Zucchini Muffins with Greek Yogurt

My daughter loves lemony baked goods and this time of year and I have zucchini coming out of my ears, so here is my recipe for Lemony Zucchini Muffins with Greek Yogurt.  They are prefect for a quick breakfast or as a snack in school lunches.  My 3 year old nephew will pretty much eat the entire batch himself and calls it "Special Bread"...

Lemon Zucchini Bread with Greek Yogurt
made by the Old Yarn Girls

Preheat oven to 375 degrees and prep 12 cup muffin tin with papers or non-stick spray.

In one bowl combine:
2 cups All purpose Flour
3/4 cup white sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Zest from 2-3 lemons

In another bowl combine:
2 cups of shredded zucchini
1 egg slightly beaten
1/2 cup vegetable oil
1/2 cup plain non fat greek yogurt
1 tsp. lemon extract (optional)
1 tsp. vanilla extract (optional)

Combine the wet and dry mixtures just until incorporated. Do not over mix.

Spoon into prepped muffin cup and bake for 20-24 minutes

Cool on rack, store in air tight container and enjoy.